Caramel Pecan Cake
Caramel Pecan Cake is a rich, buttery dessert with layers of moist cake, caramel frosting, crunchy pecans, and a luscious caramel drizzle.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 1 cup pecans toasted and chopped
Caramel Frosting:
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 1/3 cup heavy cream
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Caramel Drizzle:
- 1/2 cup granulated sugar
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
Instructions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and buttermilk, mixing until just combined. Fold in sour cream and pecans.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Step 2: Make the Caramel Frosting
- Melt butter in a saucepan. Add brown sugar and cream, bring to a gentle boil. Simmer 2 minutes.
- Cool slightly, then whisk in powdered sugar, vanilla, and salt until smooth.
Step 3: Assemble the Cake
- Layer the cake, spreading frosting between each layer.
- Frost the entire cake, smoothing the top and sides.
Step 4: Make the Caramel Drizzle
- Melt sugar until amber, stir in butter, then slowly add cream.
- Cool slightly and drizzle over the cake.
Step 5: Final Touches
- Sprinkle with toasted pecans.
- Let set for 30 minutes before slicing.